TENDER, JUICY MARINATED CHICKEN, SAVORY PEPPERS AND SIZZLING ONIONS MAKE ONE SIMPLE AND DELICIOUS CHICKEN FAJITA! EASY RECIPE AND FULL OF FRESH FLAVORS!
Course Main, Main Course
Cuisine Mexican
Keyword easy, fajita, flour tortillas, how to make
Prep Time 20 minutesminutes
Cook Time 20 minutesminutes
Total Time 40 minutesminutes
Servings 8people
Calories 0kcal
Author Divas Can Cook
Ingredients
3-4large chicken breasts
Marinade
2cupswarm water
1/2cupsoy sauce
1-2teaspoonsliquid smoke
2tablespoonsdistilled white vinegar
3tablespoonssugar
2tablespoonssea salt
1tablespoonchipotle chile pepper powder
2teaspoonssmoked paprika
2teaspoonsgarlic powder
1teaspoononion powder
1teaspoonblack pepper
1teaspooncumin
1/2green bell peppersliced into thin strips
1/2red bell peppersliced into thin strips
1/2yellow bell peppersliced into thin strips
1/2orange bell peppersliced into thin strip
1/2small white onionsliced into thin strips
Garnish: Lime juicefresh cilantro
Topping: sour creampico de gallo, guacamole
Flour tortillas
Instructions
Place chicken breasts into a gallon Ziploc bag. (you can cut the chicken against the grain into strips if you'd like or wait until it's cooked before slicing) Set aside.
Mix together all marinade ingredients until sugar is dissolved.
Pour marinade over chicken, reserving 1-2 tablespoons to cook the peppers in if desired
Refrigerate for 2-3 hours (no longer than that)
When ready to cook remove chicken from marinade, pat chicken dry and let come to room temperature.
Add a tablespoon of oil to a cast iron skillet and heat over medium heat.
When the pan is hot, add chicken in a single layer.
When one side is browned, flip the chicken and continue cooking until done and slightly charred.
Remove chicken from pan and cover with tented foil to keep warm.
Add a little more oil to the pan if needed and the reserved marinade if using.
Add in peppers and onions and toss to coat.
Cook just until peppers become tender with a slight bite.
Add in the cooked chicken and toss.
Remove from heat.
Garnish with a splash of lime and fresh cilantro
Serve sizzling hot with flour tortillas and topped with sour cream, fresh pico de gallo and sliced avocado.